Oven-Baked Baby Back Ribs
These oven-baked baby back ribs are seasoned with a homemade dry rub, then glazed with barbeque sauce and baked until tender and delicious. If you're in the mood for a little virtual trip into summer, give this technique a try. It works with literally any dry rub and barbecue sauce combo.
- Serves: 4 persons
- ½cup ancho chile powder
- ¼cup white sugar
- ¼cup brown sugar
- ¼cup salt
- 2tablespoons freshly ground black pepper
- 1tablespoon ground cumin
- 1teaspoon dry mustard
- 1teaspoon ground cayenne pepper
- ½teaspoon ground dried chipotle pepper
- 1rack baby back pork ribs
- 1cup barbeque sauce
Step 1Preheat the oven to 250 degrees F (120 degrees C).
Step 2Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
Step 3Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife.
Step 4Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
Step 5With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
Step 6Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
Step 7Increase oven temperature to 350 degrees F (175 degrees C).
Step 8Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
Step 9Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
Step 10Cut rack into individual rib segments and serve with more barbeque sauce.